The Hedgehog Knows

This strawberry compote is a naturally sweet and versatile topping that celebrates the fresh, vibrant flavours of strawberries. I like how this recipe swaps refined sugar for honey, creating a healthier, all-natural delight that perfectly balances sweetness and tartness.

Whether it is served over yogurt, pancakes or cakes, you can drizzle this honey-sweetened compote to add a touch of summer while retaining the wholesome goodness of the fresh fruit.

Feel free to use other berries/ fruits and tweak this recipe to your liking!

Recipe: Strawberry Compote/ Drizzle

Makes 150g

Ingredients

300g fresh/ frozen strawberries - if using frozen berries, don't need to thaw beforehand.
15g honey
1 teaspoon vanilla extract (optional)
Pinch of salt

Instructions

1. Cook

In a medium saucepan, mix all the ingredients together. Stir over medium heat for 5-7 minutes, until the strawberries start to break down and release their juices.

If using frozen strawberries (like me), this process will take another 10 minutes more.

Tips: Don't stop stirring, else it may burn!

2. Thicken

Lower the heat. Continue to cook for another 15 minutes until the compote is reduced to about half - or reaches your desired thickness.

For a smoother consistency, you can mash the strawberries with a fork.

3. Cool

Remove from heat and cool at room temperature. The compote will thicken as it cools.

4. Enjoy

Serve the strawberry compote over cakes, pancakes, waffles, yogurt, ice cream or even as a jam. Enjoy!

To store, keep the compote in an airtight container and refrigerate for up to a week!

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Tucked away in the lively streets of Mong Kok, Kam Wah Cafe & Bakery (金華冰廳) is a true icon of Hong Kong’s dining scene. Established in 1960, this vibrant cha chaan teng has been delighting locals and travelers alike with its mouthwatering offerings.

The Star Attraction: Pineapple Bun

When you visit Kam Wah, you must order their pineapple bun (bo lo bao). Despite the name, it doesn’t contain pineapple; it’s named for its crust which looks like a pineapple's skin.

Served warm and fresh, my pineapple bun was crispy on the outside and fluffy-soft on the inside. So good! I chose to skip the butter for health reasons, but you should definitely try it to fully experience Hong Kong's rich culinary history.

More Delicious Options

Beyond the famous bun, Kam Wah serves up a fantastic array of quaintessantial HK dishes. Sip on their creamy milk tea, indulge in flaky egg tarts or enjoy a comforting bowl of instant noodles with luncheon meat. Each bite is a taste of Hong Kong’s rich culinary culture.

The Experience

Dining at Kam Wah is an experience in itself. The buzzing atmosphere and delightful aromas make it a place you’ll want to linger. Be prepared for a bustling vibe (with impatient servers), especially on weekends!

There is a minimum spending for dine-in, so I would highly encourage you to order their milk tea to go with the pineapple bun.

Why You Should Go

For a true taste of Hong Kong, Kam Wah Cafe is a must-visit. Do a take-away of their traditional pineapple buns, egg tarts and even the cocktail buns to savour the flavors long after you leave.

📍Kam Wah Cafe & Bakery 金華冰廳

45-47 Bute St, Mong Kok, Hong Kong

(King Edward MTR Station, Exit B2)

This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite!

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Recipe: Makes 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients
90g almond flour
40g cake flour/ top flour
1/2 tsp baking powder

(B) Wet ingredients
100g butter, softened
65g caster sugar
2 eggs

(C) Pineapple slices

Recipe

1) Preheat oven at 180 degrees C for 5 min.

2) Sieve almond flour.

3) In the same container, add the sieved top flour.

4) Add baking powder and mix all dry ingredients well.

5) In another bowl, add sugar to the melted butter. (Tips: Do in 3 batches!)

6) Add eggs in. Mix well.

7) Prepare the pineapple slices.

8) Make a well for the dry ingredients. Add the wet ingredients and combine well.

9) Pour the batter into 2 trays and place pineapple slices on the top.

10) Bake at 180 degrees C for 30min, till golden brown.

Enjoy the cake with a glass of Dole pineapple juice!

For more cake recipes, click here.

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Pineapple Osmanthus Tart Recipe Using Oven

Yields: 28 pieces, each 40g

Ingredients

Tart crust

(A)

280g plain flour

4 tbs corn flour

4 tbs icing sugar

40g custard powder (see photo below)

a pinch of salt

200g butter, cold and unsalted

4 tbs dried osmanthus flowers

(B)

2 egg yolk, beaten

4 tsp cold water/ milk

1 egg yolk, beaten

1 tsp milk

1/4 tsp oil

Filling

500g pineapple jam, ready-made

7 tsp dried osmanthus flowers

Directions

1. Sieve all the ingredients in (A), except the butter, into a cold mixing bowl.

Tips: I usually use a metallic mixing bowl to keep the bowl cold for a longer time.

2. Add the cold butter and gently rub the butter onto the flour until the texture become like fine breadcrumbs. Take care not to overwork the dough.

Tips #1: This is called the rubbing-in method and a crucial point is to keep the batter cold during the process. As such, do use plastic gloves while rubbing so that less heat from your hands is transferred. Use the tips of your fingers too.

Tips #2: Also, use butter that is cut into small pieces so that you can finish the rubbing process faster while keeping the mixture cold.

3. Add the egg yolk and gently knead to form the dough. To bind the dough, add a little cold water/ milk (bit by bit) until you get the desired texture.

4. Divide the dough into 2 portions. Wrap in 2 cling-wrap batches and chill for at least 30 min till they become firm.

5. Meanwhile, prepare the pineapple jam. Taking out the required amount from the ready-made pack, roll the pineapple jam into balls of 16g each.

6. Preheat the oven at 160 degrees for 5 min.

7. By now, the dough should be firm enough and ready. Roll into balls of 24g each.

8. Roll each ball out flat and wrap the the pineapple jam balls inside.

9. Put into the mould.

10. Brush a layer of egg wash.

11. Bake the pineapple tarts on oven at 160 degrees for 15 min. If you like it more golden-brown, continue for another 5 min.

12. Cool the pineapple tarts well before storing in an airtight container. Enjoy!

Tips: You can store them for up to a week at room temperature, but I would recommend that you put them in the fridge as there are no preservatives. Enjoy!

Want to try our other Chinese New Year recipes? Have fun here.

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Little National Hotel Sydney is the #1 top-rated hotel in Sydney at TripAdvisor. Newly opened in 2020, we read rave reviews about its modern smart design and prime location. Not knowing what to expect as it was our first trip post-COVID, we decided to stick to a safe choice and booked our stay at this hotel for our 5-day trip.

Location

Located right above the Wynyard Station and just minutes away from Bangaroo and the popular Circular Quay, we knew this was a great choice the moment we reached the hotel. Numerous cafes and restaurants are within walking distance, and Sydney's key tourist attractions were easily accessible by train.

Lobby and Check-In

The check-in area is located on the second floor of the hotel. We checked in via the touch screen and it was a very seamless and fast experience. If you prefer the human touch, staff at the reception counter are always around to help.

Our card brought us directly to our room, and this feature made us feel safe in the hotel.

Room

Overall

Admittedly, a tap on the room card revealed a room that was smaller than expected. However, the efficient smart design made all the difference, and all the amenities we needed were available in that cosy space.

All rooms are fitted with a King-sized bed. As the end of the bed was by the end of the wall, there may be issues for guests who are taller. Nonetheless, the bed and pillows were very comfortable. With good soundproofing in the room, we woke up refreshed every morning.

The rooms was equipped with black-out blinds, high tech tablets, a built-in Bluetooth speaker system and multiple lighting options.

Something we liked about the room's design was how the TV was closely fitted in front of the bed, and we could just lie down to watch a movie or two before sleeping - pure bliss!

Apart from free-to-air TV channels, there were free movies available, and the selection was generous and covered various genres. We managed to catch about one movie per night, each night.

The wardrobe space was relatively small, but it was sufficient enough for us to hang up a few thick jackets and other key clothings which we brought for our 5-day trip.

Bathroom

The shower and toilet area all fitted very well into a small area - another example of great planning. The hotel offered quality bathroom products from Appelles too.

Rooftop Lounge, Library and Bar

Something we also liked about the hotel were the rooftop lounge, library and bar which looked really welcoming. The lounge offered complimentary T2 tea and coffee, and the disposable cups meant that we could bring the drinks back to our room - something we did every night.

If a quiet, private workspace is required, the library offered unlimited WIFI, USB and power ports, as well as a wireless colour printer.

The rooftop bar was modern and welcoming, and if we had friends in Sydney, we would definitely invite them up for drinks.

Verdict

Overall, we loved Little National Hotel Sydney's great location, how modern, new and clean the hotel was, and were impressed by the efficient room/ bathroom layout.

It offered everything that we needed for our 5D4N stay. The service was friendly throughout our stay too.

We would return, and highly recommend this hotel for short trips and even business stays.